Recipe: meatless Monday Farmer’s Egg Bake
2 1/4 oz. fresh Yellow Onions, Diced 1/4 inches
2 1/2 oz. fresh Green Peppers, Diced 1/4 inches
5 1/2 oz. fresh Red Potatoes, Diced 1/4 inches
2 1/4 oz. Fresh Celery, Diced 1/4 inches
2 1/4 oz. fresh Red Peppers, Diced 1/4 inches
2 Cups egg substitute
1 1/4 cup fat free milk
1 1/2 tsp Dijon Mustard
1/2 tsp Tabasco sauce
1/2 tsp. salt
1/4 tsp Ground Black Pepper
3 slices whole wheat bread, sliced, cut in fourths
Coat sheet pan with vegetable oil spray. Place onions, green peppers, potatoes, celery and red peppers in a single layer.
Spray with vegetable oil spray. Roast in a preheated 325 degree oven for 10 mins. until lightly brown. Cool quickly.
In a bowl combine egg substitute, milk, mustard, Tobasco sauce, salt and pepper and stir well.This makes a custard mixture.
Spray a baking pan with vegetable oil spray. Layer bottom of pan with bread cubes.
Then evenly top with roasted vegetables
Pour the custard mixture over the vegetables. Gently stir to make sure that vegetables are suspended in liquid.
Bake in a preheated 350 degree oven for 20 minutes.
Turn pan 180 degrees and bake for another 30 minutes or until custard is set, insert a toothpick in center and it is done if the toothpick comes out clean.
Let rest for 10 minutes. Score the sides of pan with a knife. Cut into 3×4 inch squares.